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Muhammara with Crudités

Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield 6 servings (serving size: about 1/2 cup dip, 6 radish halves, 3 carrots, and 3 lettuce leaves)
Muhammara is a sweet-spicy Middle Eastern dip made from roasted bell pepper, walnuts, and, traditionally, Aleppo pepper and pomegranate molasses. We subbed in readily available crushed red pepper and honey with delicious results.

Ingredients

  • 3 red bell peppers
  • 1/4 cup walnut halves, toasted and divided
  • 1/4 cup plain dry breadcrumbs
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon ground cinnamon
  • 1 garlic clove
  • 2 tablespoons fresh lime juice
  • 18 radishes, halved
  • 18 baby carrots with tops, trimmed
  • 18 baby lettuce leaves (such as baby romaine)

Nutrition Information

  • calories 155
  • fat 10.1 g
  • satfat 1.3 g
  • monofat 5.4 g
  • polyfat 3 g
  • protein 2.7 g
  • carbohydrate 14.5 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 317 mg
  • calcium 42 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers, and discard skins.

  3. Place 4 bell pepper halves, 3 tablespoons walnuts, breadcrumbs, and next 8 ingredients (through garlic) in a food processor, and process until smooth. Add remaining 2 bell pepper halves; pulse until coarsely chopped. Spoon dip into a bowl; stir in juice. Top with remaining 1 tablespoon walnuts. Serve with radishes, carrots, and lettuce.